Baked Corn Timbale
This recipe is baked in ramekins, which are individually sized baking dishes. Any other small ovenproof ceramic or glass dishes may be used instead, creating a welcome change from plain vegetables with your meals.
Makes 6 servings
|6||sun-dried tomatoes (not packed in oil)|
|2||cups frozen corn, thawed|
|3/4||cup evaporated skimmed milk|
|1||teaspoon dry mustard|
|1||teaspoon hot pepper sauce|
- Preheat oven to 350°F. Spray 6 (6-ounce) ramekins or small ovenproof dishes with nonstick cooking spray.
- To reconstitute sun-dried tomatoes, place in small bowl and cover with hot water. Let stand 15 minutes. Drain and finely chop.
- Beat eggs and egg whites in medium bowl with wire whisk until frothy. Fold in tomatoes, corn, milk, salt, mustard and hot pepper sauce until well blended. Fill ramekins three-fourths full with mixture.
- Place ramekins in large roasting pan; pour hot water around ramekins to depth of about 1/2 inch. Bake 35 minutes or until set and lightly browned. Invert ramekins onto serving plate to release timbales. Serve immediately.
|Serving Size:||1 timbale|
|Calories from Fat||13 %|
|Total Fat||2 g|
|Saturated Fat||1 g|
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